4 Cheese Macaroni With A Little More Recipe

Ingredients for 4 Cheese Macaroni With A Little More

• Elbow Macaroni
• 1/2 medium onion, chopped
• 2 tablespoons olive oil
• Mushroom
• 4 slices bacon, cooked and crumbled
• White Wine
• 4 tablespoons butter
• All Purpose Flour
• 3 cups milk
• Four Cheese Blend
• salt to taste
• Red Chili Pepper Flakes
• 1/2 cup breadcrumbs
• Flat Leaf Parsley

How to Make 4 Cheese Macaroni With A Little More

1. Cook 1 pound macaroni according to package directions. Drain and set aside in a large mixing bowl.
2. Saute 1/2 medium onion, chopped, and 8 ounces mushrooms, sliced, in 2 tablespoons olive oil until caramelized. Add 4 slices bacon, cooked and crumbled, during the last few minutes of cooking.
3. Add 1/2 cup dry white wine and simmer until reduced by half.
4. Let the mixture cool slightly before stirring it into the cooked macaroni.
5. Prepare the white sauce: Melt 4 tablespoons butter in a saucepan. Whisk in 4 tablespoons all-purpose flour and cook until bubbly, about 1 minute. Gradually whisk in 3 cups milk until smooth and thickened, cooking over medium-low heat, stirring constantly, until velvety (about 5-7 minutes).
6. Add 1 cup shredded cheddar cheese, 1/2 cup shredded Gruyere cheese, 1/2 cup shredded Monterey Jack cheese, and 1/4 cup grated Parmesan cheese to the white sauce. Stir until completely melted and smooth.
7. Pour the cheese sauce over the macaroni mixture. Stir well to combine. Season generously with fresh parsley (2 tablespoons, chopped), salt, pepper, and a pinch of red pepper flakes (optional).
8. Spoon the macaroni and cheese into an ungreased 9x13 inch baking dish. Spread 1/2 cup breadcrumbs evenly over the top.
9. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown and bubbly.